ERIC WEISS
President and Founder of TOURJETÉ
Eric Weiss started his culinary career at the age of 17 apprenticing aboard the S.S.United States in both the kitchen and the dining room. After graduating from Boston University, he lived in France for the next 7 years, started his own company, Safaris International and worked with chefs Michel Oliver and Pierre Vedel. In 1978 he returned to the U.S. and began the curriculum at the Culinary Institute of America where he was later selected in 1979 by Roger Verge to be the first American, full-time kitchen apprentice at a French, three star restaurant. A year later, he returned to the United States to complete the program at the CIA and was hired as a double fellowship in dining room instruction.
In 1985, Weiss was hired by Seagram Chateau & Estate Wines to represent a portfolio including Chateau Lafite Rothschild, Chateau Haut Brion and Chateau Petrus to an exclusive restaurant and hotel clientele in Manhattan. He continued there for the next twelve years. Concommitantly, Mr. Weiss was sommelier at the “21” club in New York.
His consulting company, Service Arts, Inc. was founded in 1994 and began as a series of service workshops designed for the hospitality industry. After an article in The New York Times in August of 1995, Mr. Weiss was interviewed by Katie Couric on the Today Show, Good Morning America and featured in The London Times for his work. He completed a six month term as Service Expert on CNN’s Financial Network presenting such themes as, “How to get good service from a doctor, car mechanic or travel agent.”
American Express, Goldman Sachs, The Culinary Institute, American Airlines and independent restaurants have sponsored Weiss’ workshops in San Francisco, Chicago, New Orleans, Atlanta and New York. In 1996 Mr. Weiss acted as special consultant for the New York Public Library’s Centennial, The Night of 100 Dinners and hosted one of the dinners with Chef Roger Verge. In November of 1997 Weiss created and organized La Fete de la Casserole, where twelve bistros in New York City participated in a month long festival promoting the flavors and comfort of casserole cookery. The event was featured in The New York Times, and on ABC television.
In 1998, Weiss was asked by William Grimes, New York Times restaurant critic, to accompany him on a dining expedition in New York and provide him with the necessary information for a major article on service.That same year, he assisted legendary restaurateur, Harry Poulakakos in the opening of Bayard’s, a fine dining restaurant located in an historic landmark mansion in New York as well as opening the new Rosa Mexicano at Lincoln Center.
In addition to revising the wine and service programs for Clubcorp locations in Los Angeles, Dallas, Austin, Houston and Orlando, he has consulted for the Royal Caribbean Cruise Lines, the Castle Hill Inn and Resort and The Chanler Hotel, both in Newport, RI, The Windsor Court Hotel in New Orleans (voted the best hotel in the world,1998 by Conde Nast Traveler) as well as The U.S. Naval Academy at Annapolis. In the first quarter of 2003, Mr. Weiss executed a three month service improvement program at The West Point Military Academy which was featured in an extensive article in February’s New York Times.
Presently, Director of Marketing and Sales for the Wolffer Estate Winery in The Hamptons, New York, Mr. Weiss travels extensively throughout the United States as an ambassador for the winery and consulting with hotels, restaurants and corporations for Service Arts, Inc.
TOURJETÉ, Mr. Weiss’s latest endeavor, presents a new idea in luxury travel; themed weekends aboard a private jet to exquisite destinations along the Eastern Seaboard. Whether it’s the Ultimate Yachting Weekend, the Ultimate Food and Wine Weekend, or the Ultimate Golfing Weekend, TOURJETÉ provides the opportunity for Eric Weiss to combine his accomplishments within the domains of Service, Travel, Food, Wine and themed enjoyment.